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How would you like your eggs? What a question. The eternal struggle between what I want – a creamy pile of golden deliciousness – and what I suspect I'll get – a pallid, quivering mess – sucks me in every single time I treat myself to breakfast out. Wimpishly, I generally end up ordering fried instead or, if I'm feeling particularly brave, poached, because nothing brings on a hangover quicker than bad scrambled eggs. Equally, not much beats the lazy, luxurious pleasure of well-cooked ones and, unless you breakfast regularly in smart hotels, they're something best left to slow weekend mornings at home.
Perfect scrambled eggs. Photograph: Felicity Cloake
2 large free-range eggs
Knob of butter
Pinch of salt
1 tsp crème fraîche
1. Break the eggs into a small, heavy-based frying pan or saucepan and add the butter and salt. Place over a medium-high heat, and stir the eggs together with a wooden spoon.
2. Once well-combined, leave the eggs for 10 seconds, and then stir again. If they're setting too quickly, take them off the heat to stir and then replace. Repeat until they begin to set, and then stir continuously until they're nearly as cooked as you like them; always take them off the heat before they're done.
3. Whip the pan off the heat, stir in the crème fraîche, and serve immediately.
Tip：
crème fraîche是法语，crème =cream, fraîche=fresh.^_^
